- 1 lb. lean ground beef
- 2 T. dark soy sauce or gluten free tamari
- 2 T. gochujang paste
- 1 T. grated fresh ginger
- 2 T. brown sugar
- 2 T. mirin
- 2 cloves garlic - peeled and minced
- ½ tsp. freshly ground black pepper
- 1 grated sweet apple - no peeling necessary
- 1 T. toasted sesame oil
- 1 c. matchstick cut kohlrabi
- 1 red bell pepper - cored and diced
- 1 large carrot - coarsely shredded
- 3-4 green onions - finely chopped
- 1 tsp. sesame seeds
- ½ c. mayonnaise
- ¼ c. Thai sweet chili sauce
- 1-2 tsp. sriracha sauce, according to spice preference
- 2 tsp. honey
- 1-2 heads butter lettuce - leaves removed, washed, and dried
In a large skillet, brown the ground beef over medium-high heat. Near the end of that process (1-2 minutes of cooking left to fully brown the beef), add the next 9 ingredients (dark soy sauce through toasted sesame oil) to the skillet and stir while the beef finishes browning and the sauce forms and thickens slightly. Add the kohlrabi and diced pepper; stir fry for 3 minutes. Add the carrot and green onions; stir fry for another minute. Remove from the heat, add the sesame seeds, and allow the sauce to thicken for a couple minutes before assembling the wraps. This is the perfect time to mix the drizzle sauce.
Whisk the mayonnaise, Thai sweet chili sauce, sriracha sauce, and honey together in a small bowl until well combined and homogeneous. Either drizzle using a spoon or place the sauce in a squeeze bottle and store any unused sauce in the refrigerator and serve over ALL THE THINGS!
To assemble the wraps, place the lettuce leaves on a large platter and fill with the beef mixture. Drizzle the spicy mayo sauce over the top and enjoy immediately.
- Yields: 6 servings
- Preparation Time: 20 minutes